Here is my way version of baklava, one of my favorite sweet, rich pastry recipes. Baklava is usually served at room temperature, often garnished with ground nuts. After baking, baklava can stay for a few days, if, of course, you will not eat it faster
By May 7, 2013Published:
- Yield: 16 Servings
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
Here is my way version of baklava, one of my favorite sweet, rich pastry recipes. Baklava is usually served at room temperature, often …
- 1 box Fillo dough
- 2 cups of walnuts
- 50 g soft butter
- 1 cup honey
- 1 cup water
- 0.5 cup sugar
- cinnamon to your taste
- vanilla to your taste
- First, prepare the stuffing for the baklava: grind walnuts in a mortar or meat grinder, then add to a bowl with softened butter and mix. It shouldn't be a thick paste, if so, add a little hot water. Divide into three equal portions.
- Wrap the Fillo dough in a moist towel so it won't dry out. Divide into 4 parts, the thin sheets usually come in 7-10 pieces. Mist oil on the parchment paper and place on a baking pan.
- Place the first part of the dough on the baking sheet and spread a thin layer of the first part of the walnut mix, then place the next piece of dough on top. Repeat this process with the remaining walnut filling and dough.
- Now with a very sharp knife, cut baklava into squares or portions, then spray with olive oil on top and bake it in the oven 390 F until baklava is done (the color will be golden).
- Now prepare the syrup: mix the water with the honey, sugar, cinnamon, and vanilla. Bring this to a boil and then let cool for about 5 minutes. Finally, carefully pour this syrup on the baklava and let sit for several hours or overnight.
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Tags: baking, dough, Mother's Day, New Year, nuts, party, Valentine's day, vegetarian